Hello,
I've just finished transfering my first brew into a new fermenting bucket for it to condition for a couple of days before I bottle it.
Before putting the beer into a new fermenter, it's been in the previous fermenter for 2 weeks. The instructions stated 4 to 6 days but I have seen many recommendations suggestion two weeks, so I thought I should do this.
I have tasted the beer, and it tastes OK but quite weak. I have checked the alcohol % and it is coming at around 3.4%. It aparently should be around 5%.
I still plan to drink the beer but just wondered how this has happened.
Could it be that for the first 2 days I was struggling to keep the fermenter within temperature, as it was sitting at around 26 degrees until I was able to drop the temperature using some frozen bottles on the outside.
Appreciate any suggestions so I can try and prevent this on my next brew!
I've just finished transfering my first brew into a new fermenting bucket for it to condition for a couple of days before I bottle it.
Before putting the beer into a new fermenter, it's been in the previous fermenter for 2 weeks. The instructions stated 4 to 6 days but I have seen many recommendations suggestion two weeks, so I thought I should do this.
I have tasted the beer, and it tastes OK but quite weak. I have checked the alcohol % and it is coming at around 3.4%. It aparently should be around 5%.
I still plan to drink the beer but just wondered how this has happened.
Could it be that for the first 2 days I was struggling to keep the fermenter within temperature, as it was sitting at around 26 degrees until I was able to drop the temperature using some frozen bottles on the outside.
Appreciate any suggestions so I can try and prevent this on my next brew!
